Layered Eggplant Parmesan

Eggplant has never been one of my favorite vegetables…I mean fruits…but we will keep it as a vegetable for now. Maybe it was mental, I mean who really wants to eat a fat purple thing? I remember when I was around 22 years old we went out to this Thai restaurant with friends and did a family style thing. Spicy Eggplant was ordered and looked terrible when it arrived at the table. “Oh, you just have to try the eggplant, it is the best” they said. Well, I tried, I liked, I ate more. But I never had eggplant again for years after that and the next experience was horrible (another time we can delve into that). So when I wanted to cook up some Chicken Parmigiana but the chicken was looking suspicious at the store, I went for the eggplant. When I did my vegan stint I always read recipes about eggplant as a meat substitute. I thought, why not?

Delicious Rating: Why did I wait so long?! Somebody should have/could have told me that this fat purple thing can be utterly delicious when cooked just right! I went double on the cheese because anything is great with cheese but the eggplant really stood alone as delicious. I served the eggplant parmesan on spaghetti noodles but you can easily serve it alone with salad and bread. Or include the pasta and keep the salad and bread too. Part of the success of the meal really depends on the sauce you use. I used my easy classic marinara sauce recipe but if you don’t have the time, you are more than welcome to use your favorite jarred red sauce. This easy recipe is definitely a keeper!